Creamy Chicken & Veggie Pasta Bake
with Cheddar Cheese
Cheese has always been married to pasta, they are inseparable. Make their bond even stronger by baking a thick layer of Cheddar on top of the pasta. Watch as it embraces the pasta, chicken and veggies in a warm — and very tasty — hug. It’s a match made in heaven!
We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy)
320 g
Chicken Breast
1 tin
Diced Tomatoes with Garlic & Onion
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
3
Garlic
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water,
add a generous pinch of salt, then bring to the
boil over high heat.
• Cook orecchiette in boiling water until
‘al dente’, 11 minutes.
• Reserve pasta water (1/4 cup for 2 people /
1/2 cup for 4 people).
• Drain orecchiette, then return to saucepan .
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.
Little cooks: Older kids can help add the pasta to
the saucepan under adult supervision. Be careful,
the water is boiling!
• Meanwhile, finely chop garlic and carrot. • Thinly slice leek and celery. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot, celery and leek and cook until lightly browned, 4-5 minutes.
• Add garlic and Aussie spice blend to the frying pan and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes, chicken-style stock powder, cream (see ingredients), the brown sugar and reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Preheat the grill to high. • Stir cooked fusilli through the sauce, then transfer to a baking dish. • Evenly sprinkle with shredded Cheddar cheese. • Bake pasta until golden, 5-7 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the pasta sauce is hot!
• Divide creamy chicken and veggie pasta bake between bowls. • Tear over parsley to garnish. Enjoy!
